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Saturday, September 17, 2011

Fennel and Celery Salad - On the Road to Morocco

From the kitchen of One Perfect Bite...The Silver Fox and I are airborne and heading to Germany on the first leg of our yearly adventure. Oktoberfest beckoned and we couldn't resist its lure, but once we've had our fill of beer and sausage and German gemütlichkeit, we'll head to North Africa for whirlwind tours of Tangier, Casablanca and Marrakesh. Our final destination is Turkey, and this fascinating country is where we'll be spending most of our time. We pieced together an antiquities tour that, in addition to the wonders of the Sophia and Topkapi, will involve some hiking on the Lycean way, and visiting places as disparate as Ephesus, Cappadocia, Gallipoli and, of course, Troy in memory of the fair Helen. Needless to say, excitement is running high and we're really looking forward to this adventure. We'll be gone for a month, but I wanted you to know that I've scheduled new posts and recipes for everyday we're away and that I plan to add travel updates whenever it is possible. Don't be a stranger. I sincerely hope you'll continue to stop by.

From the kitchen of One Perfect Bite...I had intended to share another adult cookie with you today, but I came across a fennel and celery salad that was developed by Mark Bittman and changed my plans. Though fennel is a cool weather crop, and will be available for months to come, I wanted to share his recipe with you while locally grown fennel is still available in your farmers markets. I loved this salad and I think those of you who like fennel will love it, too. While they have similar textures, fennel and celery have completely different flavors. They meld beautifully, especially when tossed with a lemony vinaigrette. The only caution I have to share with you regarding today's dish is that both vegetables must be very thinly sliced and approximately the same size. This is the time to use a mandolin if you have one. I like this salad chilled but it can be served at room temperature if you prefer. The slicing will turn many of you off, but this is an exceptional salad and well-worth the effort required to get it to the table. I hope you will give it a try. Here's the recipe.

Directions:1) Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.2) Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like. Yield: 4 to 6 servings.

45 comments
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Enjoy Octoberfest. As a former Munich resident and a 10 year Wiesn' veteran, my tip is to go during the day. It's easier to get a seat outside then, unless of course you have reservations in a tent. The nicer, fancier tents are the Hippodrome and the Käfer tents. And don't forget to buy a dirndl! Prost.

I have actually never tried fennel! What a wonderful trip you have planned! I hope you have a marvelous time, I remember all the wonderful pictures from your trip last year!! You really are organized to have a whole month of posts done in advance! Bon Voyage!!!

what a great recipe Mary! I love the combination of fennel, celery and freshly shaved parm. I am excited for your trip and your adventures AND your recipes! Where are you going in Turkey? My grandfather is from Kappadoccia - I hope you can make it over there..it's truly stunning. Happy and safe travels.

I love fennel, lovely recipe. I can't believe you are coming this far and not coming to Spain too, especially as you are visiting our neighbouring country! I could have had nicely chilled wine waiting for you on the terrace LOL

Oh wow Mary, hope you & Bob are now enjoying the fresh air, beer, sausage and beautiful scenery in Germany! Can't wait till the end of your trip. Hopefully, this year everything will be going smooth and steady. No more lost luggage or knocking on forehead! :o( Have loads of fun!Blessings, Kristy

My socks are still going up and down over the Roasted Fennel, Bell Pepper and Onion recipe (enjoyed SEVERAL times). Makes me sure I will want to give this one a try, too. I can't wait to hear of your adventures, Mary!! Have a wonderful trip. blessings ~ tanna

Have a glorious trip, I'm so jealous! I've always wanted to go to Octoberfest. I can't wait for all the posts about it.I'm so glad you posted this salad, I love fennel and can't get enough of it. I know what you mean about slicing it ultra thin, though. It can be tough and overwhelming in flavor when it's raw and cut too thickly.

Mary-you're trip sounds absolutely amazing. Have fun at the Oktoberfest in Germany, and would love for you to share fabulous photos of your trip to Morocco, with all the great foods, as well!Have a wonderful trip!

BTW-Love the refreshing celery, and fennel salad by Mark Bittman. I have his book and love each and every recipe he has:DDD

Envious:to stand at windy Troy. Enjoy, and travel safely.Excellent recipe, fennel is a popular item here, and we shall surely try it. I made a version of a Sicilian(?) white salad once with it and was hooked.Regards,Scott

I love fennel and yes the chopping is tedious but the mandoline can get this on the table in a matter of minutes. I only just received one as a gift in May and I don't know how I lived without one for so long!

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